It doesn’t get much better than pink cheesy pasta!
Peel the beetroot, shred in a food processor, heat two tablespoon of olive oil in a pan over a medium heat, add the grated beetroot and a pinch of salt and saute for 5 minutes.
Once soft, add 100ml of water and the beetroot powder, cook for 3 minutes, transfer to a food processor with the remaining oil and puree into a paste. Tip in the ricotta and 1 1/2 teaspoon of salt. Blend again until smooth.
Cook the spaghetti according to packaging instructions. Keep 200ml of water then drain the spaghetti. In a large bowl, combine the spaghetti with 3/4 of the beetroot mixture (if too thick add some spaghetti water one tablespoon at a time).
Twirl the spaghetti on to plates, serve with a sprinkle of Parmesan, basil, walnuts and lemon zest.